The three-pronged menu is divided between traditional cocktails, purls - an English beverage that dates back to the 17th century, made by combining beers with a bittering agent - and a daily shot that often resembles a cocktail (the opening shot is an old fashioned taken by licking demerara sugar off your hand, shooting whiskey and Angostura and then biting into an orange). The cocktail menu is where Prendergast's and Haynes' years of experience shine. Called “With Friends Like These,” the menu showcases Midwestern spirit producers. Think New Holland Freshwater Huron Rum made in Michigan, R. Franklin’s Malört named after Haynes as well as the first batch of Letherbee Fernet. The menu is purposefully small so it can be tweaked according to whichever new spirits or drinks catch the bartenders’ attention.